Hazelnut and Parmesan-Crusted Chicken

Chicken breasts flattened and coated in a hazelnut, parmesan, and panko crust, then fried in butter until golden and crisp.

Chicken Main Course Hazelnuts Fried Nut-Crusted

Estimated Nutrition

Calories

903.9

kcal / serving

3615.6 kcal total

Carbs

28.5g

per serving

113.8 g total

Fat

71.3g

per serving

285.2 g total

Protein

37.2g

per serving

148.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

freshly grated, plus extra for serving

piece

Egg

free-range, beaten

250

Butter

Fruits

piece

Lemon

zested then cut in half

GrainsCereals

Panko Breadcrumbs

Japanese style

Plain Flour

Meat

piece

Chicken Breast

boneless and skinless

NutsSeeds

Hazelnut

shelled

sprig

Thyme

leaves only

Sea Salt

to taste

Black Pepper

freshly ground, to taste

Vegetables

head

Little Gem Lettuce

leaves separated

Method

Garnish the plate with salad leaves and a lemon wedge.

Blend hazelnuts, parmesan, lemon zest, and thyme in a food processor into fine crumbs.

Add panko breadcrumbs to the processor and pulse briefly to combine.

Season flour with salt and pepper on a plate and dust the chicken breasts thoroughly.

Dip chicken into beaten eggs and then coat firmly with the hazelnut crumb mixture.

Flatten the chicken between greaseproof paper using a rolling pin until 1cm thick.

Fry chicken in melted butter for five minutes per side until golden-brown while basting.

Drain chicken on kitchen paper and sprinkle with extra parmesan cheese.

Serve the chicken drizzled with pan butter and a squeeze of lemon juice.